A good recipe for homemade bread is worth its weight in gold to gluten-intolerant bakers. This soft, chewy loaf fits the bill.
    1 tsp. sugar
    1 0.75-oz. pkg. yeast
    1 cup brown rice flour
    1 cup sunflower seeds
    ½ cup ground flaxseeds or flaxseed meal
    ½ cup potato starch
    ¼ cup soy flour
    ¼ cup tapioca flour or starch
    1 Tbs. xanthan gum
    1 tsp. salt
    2 eggs
    2 egg whites
    ½ cup soymilk or rice milk
    ¼ cup olive oil
    ¼ cup molasses
    1 Tbs. apple cider vinegar

    1. Coat 9- × 5-inch loaf pan with cooking spray. Combine sugar and ¼ cup warm water. Sprinkle yeast on top, then stir to combine. Set aside.
    2. Whisk together rice flour, sunflower seeds, flaxseeds, potato starch, soy flour, tapioca flour, xanthan gum, and salt in large bowl. In separate bowl, whisk together eggs, egg whites, soymilk, oil, molasses, and vinegar.
    3. Add dry ingredients to egg mixture, and beat with electric mixer on low speed 1 minute. Add yeast mixture, increase mixer speed to medium-high, and beat 3 minutes. Pour batter into prepared loaf pan; let rise 1 hour in warm place.
    4. Preheat oven to 350°F. Bake loaf 45 to 55 minutes, or until deep golden brown (the outside will look very dark, but the inside will be soft and moist). Cool 10 minutes, then turn out onto cutting board, and slice.

    Calories: 315
    Protein: 10 g
    Total Fat: 16 g
    Saturated Fat: 2 g
    Carbohydrates: 38 g
    Cholesterol: 42 mg
    Sodium: 278 mg
    Fiber: 5 g
    Sugar: 6 g